Scrub zucchini under cold water; shave off the two ends, but do not peel. Grate the zucchini; toss with ½ teaspoon salt in a colander. Let steep for a few minutes. Then twist by handfuls in the corner of a paper towel to remove excess liquid—you'll be surprised at the amount of liquid!
Heat the butter to foaming in a large nonstick skillet. Add the shallots or scallions, then the zucchini. Toss over high heat for several minutes, just until tender. Season with salt and freshly ground pepper. Serve immediately. Yield: 6 servings.